Tokyo No-Foodloss Project

Transcription

1 Tokyo No-loss Project "No Loss" logo for the National No-loss Campaign (created by the Ministry of Agriculture) January 30, 2015 Planning Department, Resource Recycling Promotion Division, Tokyo Bureau of Environment Yutaka Yoneda

2 Amount of domestically produced food waste Amount of domestically produced food waste (FY2011) Commercial (19.96 million tons) Household(10.14 million tons) manufacturers million tons wholesalers 220,000 tons Restaurants tons 3-4 million tons retailers 1.28 million tons 2-4 million tons 5-8 million tons Source: Created by the Tokyo Municipal Government on the basis of documentation from the Ministry of Agriculture, Forestry and Fisheries 2

3 Amount of waste produced in Tokyo Amount of waste produced in Tokyo (FY2012) Commercial (980,000t tons) Household (990,000 wholesalers 80,000 tons retailers 160,000 tons Restaurants 610,000 tons manufacturers 130,000 tons tons , ,000 tons Source: Created by Tokyo Municipal Government on the basis of commercial food waste composition studies (Tokyo) and other waste project investigations conducted in each city or municipal 3

4 Status of Commercial Waste Recycling Disposal of waste by food retailers and restaurants is high due the increased difficulty in source separation at these lower points in the food distribution chain. Status of Waste Recycling (left: Nationally, right: Tokyo) manufacturers wholesalers retailers manufacturers wholesalers retailers Restaurants Restaurants ,000 1,500 (10,000 tons) (10,000 tons) Feed manufacturing Fertilizer manufacturing Methane manufacturing Other types of recycling Heat recovery Waste reduction Not recycled Waste disposal Source: Created by Tokyo Municipal Government on the basis of documentation from the Ministry of Agriculture, Forestry and Fisheries and commercial food waste composition studies (Tokyo) 4

5 Issues Disposal of food that could be eaten (food loss) Large amount of food waste from retailers and restaurants due to the difficulty of recycling thrown away by retailers 5

6 Capital measures to reduce food loss Promote food bank activities such as collecting and utilizing donations of surplus food and disaster food supplies from companies and individuals. Brief description of food bank activities These are activities performed by volunteers and non-profit organizations that collect food and ingredients from food manufacturers and provide them to welfare facilities free of charge. The food collected is of standard quality but cannot be sold due to printing mistakes on the packaging or nearing its expiration date. We collect and utilize all kinds of food such as Benefactor Beneficiary rice, bread, noodles, fresh food, confectioneries, beverages, seasonings, and instant food. Companies and individuals (general households /farmers and Ingredi ents Bank Welfare facilities and organiz ations Child care training facilities, welfare services for people with disabilities, and homeless support organizations 6

7 Capital measures to reduce food loss Proactively provide information on food loss in cooperation with the national, prefectural, and local governments. Cooperative project with the national government In cooperation with the Ministry of Agriculture, Forestry and Fisheries as well as the Consumer Affairs Agency, we have held symposiums with presentations on the current food loss situation and corporate food bank activities. Prefectural and local government projects The "Promise to Finish Your Plate" project was started last year to help reduce food loss in a fun way for children. 7

8 Local government measures to reduce food loss Conduct food drives in cooperation with food bank organizations at environmental events.(setagaya Ward, Bunkyo Ward, and Chofu City) Donate disaster food supplies prepared by the Ward.(Chiyoda Ward) Recycle leftover school lunches into compost at local recycling centers.(neruma Ward) Drive Photo Compost from recycled school lunches drives are opportunities for people to bring unwanted food and donate it to welfare services. 8

9 Consumer initiatives to reduce food loss What are you doing to help reduce food waste (garbage) at your house? Check the types and amount of food in your refrigerator daily. Check the expiration date daily and eat everything before it expires. Only cook as much as you can eat. Do not immediately throw away food that has passed its expiration date. Determine for yourself if you can still eat it based on its smell and appearance. Drain all moisture before discarding. Reduce weight or produce compost with garbage processor. Other None of the above (n=456) Source: Metropolitan surveys conducted over the Internet (2014) 9